Modified Atmospheric Packaging
Ability to increase the shelf life of the product directly impacts the bottom line of these companies. Under these circumstances, one of the most important methods to improve the shelf life is MAP. Prof C S Purushothaman Chair Professor & Director, SIES School of Packaging, Packaging Technology Centre they start to investigate ways and means to differentiate themselves in the market by having a fresher product and fewer returns from the shelves. Continuing in this line of thought, he emphasises, “Additionally, ability to increase the shelf life of the product directly impacts the bottom line of these companies. Under these circumstances, one of the most important methods to improve the shelf life is MAP. It will not be surprising to see a growth more that the global rate.” As the name implies, in MAP oxygen has to be modified in some way. This modification is usually combined with a lowered temperature, which means it is a highly effective method of extending the shelf life of a wide range of foodstuff s. Products are generally packed in combinations of the gas trio, with the mix dependent on the physical and chemical properties of the food. MAP is achieved by two ways either vacuum & gas injection (~20 per cent) or gas flushing (~10 per cent). Describing the process in detail, Prof Purushothaman says, “The modification process often tries to lower the amount of oxygen moving it from 20 per cent to 0 per cent. This slows down the growth of aerobic organisms and the speed of oxidation reactions. The removed oxygen is replaced with nitrogen, which is commonly acknowledged as an inert gas or carbon dioxide that can lower the pH or inhibit bacterial growth. It would be a fallacy to assume that MAP will just improve the shelf life because MAP effectiveness depends on quality of the basic product, packaging materials, quality of the gas and
December 2011 I Modern Pharmaceuticals
machinery.” He adds that the amount of oxygen above 1-2 per cent can be lead to sub-optimal packs. Above all the manufacturing practice adopted for the operation has to be HACCP approved. Further, he highlights, “There are excellent equipment available for this process and the rest lies with the processor.”
Pros and cons The process of MAP has developed with time and taken new dimensions.
The increase in cost for this technology has to be viewed as an investment when compared to the overall benefit and overall cost reduction.
In 1927 MAP was introduced for the preservation of apples and gradually it has become one of the primary methods of preservation. Elaborating on the advantages of applying MAP Prof Purushothaman avers, “MAP increases shelf life of the product many times. Additionally, MAP decreases the economical losses and also decreases the distribution cost. Thus, it helps to provide high quality products and helps in centralised packing control. Further, it prevents using chemical preservatives and more importantly prevents water loss and cross-
contamination. There is no bad odour and ultimately it improves the shelf life without inclusion of preservatives.” Further, commenting on the visual aspect of the product and its advantages, Prof Purushothaman elaborates, “As MAP products cannot merely be wrapped in film - they have to be encased, usually in a tray and therefore retailers have every opportunity to package more attractively. Visual display becomes another key component in MAP’s story of effectiveness.” It is necessary to look into those areas where MAP loses its score. Discussing some of the disadvantages of MAP, Prof Purushothaman says, “It increases the product cost. Further, temperature control is required, wherever necessary and this might create problems. Also, another disadvantage is that different gas formulations are required for each type of product. Additionally, the users of this technique need to be educated well so as to do an effective job. And it is required to educate users of MAP about TQM and GMP for best effects.” However, weighing the advantages and the disadvantages, he says, “In short, the slight increase in cost for this technology implementation has to be viewed as an investment when compared to the overall benefit and overall cost reduction.”
Years to come Convenience has always been the buzz word in any industry with consumers on the constant look out for the products having an increased shelf life. Therefore, moderating and maintaining the concerned atmosphere is extremely essential. This is all the more relevant for the pharma industry where maintaining the temperature is not only vital but also mandatory. Therefore, the implied advantages of MAP in addition to increased shelf life is the fact that commodities will get also branded setting up a platform for fierce competition among the manufacturers ultimately benefitting the common consumers. (chandreyee.bhaumik@infomedia18.in)
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